Terence Pang

Location: Brunswick East, VIC

I am an enthusiastic taster and collector based in Melbourne, Australia. My favourite wines/regions are Chateauneuf du Pape, Barossa Valley shiraz, Sine Qua Non, Clos St Jean and Ports. Happy to sharing my experiences, also open to tasting requests.

Terence Pang's Wines

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  • Sep 30, 2013 at 8:01am

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 30, 2013 at 8:01am
    AUD$20 from Bottega Tasca (Lygon St), $18.50 from Auswine. Intense black ruby colour with a slight purple-garnet rim. On the nose, I’m getting light, lifted rose florals, but then there’s a slight disconnect with deeper black raspberry candy, anise and nutmeg. It’s a medium-bodied wine, but man! it’s acidity is flooded to the ceiling! That’s a surprising kick once you take a swig of this drink. 13.5% alc. The fruit flavours dominate with raspberry, cherry and red plum flavour. The subtle tannins round off a well-weighted wine. Long finish, drink now – 2018.

  • Sep 30, 2013 at 8:00am

    Previously available for $18.91

  • Sep 30, 2013 at 7:59am

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 30, 2013 at 7:58am
    ~AUD$16. This one’s got a bit of age on it, although you’re very unlikely to pick it out. The current vintage is 2012. Very pale yellow tinge, fruit comes largely from the Rosetta and Hayview vineyards around Mt Barker, with 15% from the International Hill vineyards in the Frankland River region. These vines are irrigated, so given the dry growing season for 2011, the fruit developed nice flavours. I’m having this at 10degC, notes of tropical fruit salad, canned pineapple, peach, pear and gooseberry. Dry, full-bodied white wine with lively acidity. Nice well-weighted flavours of slate-like lime, gooseberry and unripe passionfruit with a peppery spice on the finish. It doesn’t have the depth of robust ripe fruit flavours and once the finish ends you tend to forget about it, but it would work really well with a grilled prawn and capsicum/fennel salad. Drink now.

  • Sep 22, 2013 at 12:24am

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 22, 2013 at 12:24am
    Taltarni operates out of the Pyreness, VIC but the fruit for the vintage Brut is sourced from multiple states, namely Victoria (65%), South Australia (24%) and Tasmania (11%). Produced using methode traditionnelle, i.e. fermented in bottle to achieve dissolved carbon dioxide for the bubbles. It is composed of Chardonnay (53%), Pinot Noir (44%) and Pinot Meunier (3%). AUD$20. Pale yellow colour, soft aromas of smokey mandarin citrus, nougat and apple. Fine mousse, nice creamy rounded mouthfeel. Very flavoursome, high acidity (7.9g/L) and certainly sweet (10g/L). Notes of honey, fresh lemon fruit, Fuji apple, a well-balanced weight leading into a smooth lingering finish. Drink now – 2015.

  • Sep 22, 2013 at 12:17am

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 22, 2013 at 12:17am
    Made from Chardonnay (63%), Pinot Noir (28%) and Pinot Meunier (9%), and includes up to 5% aged reserve wines for added complexity. This is a multi-regional wine, with fruit sourced from the cool climate sparkling regions of Henty (70%), Adelaide Hills (25%) and Mornington (5%). The wine is left to rest and develop in the underground cellars at Seppelt Great Western (VIC) for a minimum of three years before release. AUD$26. Clear, pale straw yellow colour. Youthful aromas of green apple and lime citrus, hints of raw nuts and white pepper. Very fine mousse texture, I’d personally prefer larger bubbles for a more robust mouthfeel. It has med+ acidity (specifications state 7.3g/L which is on the lower side of white wines), and weighs in at 12% alc. Flavours of lemon, lime rind, green apple, fresh and persistent finish. This is a good quality wine for this pricetag. Drink now.

  • Sep 18, 2013 at 5:37pm

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 18, 2013 at 5:36pm
    AUD$17. This is a Merlot Shiraz blend with fruit from Pemberton and Frankland river. The wine was matured for 11 months in new and used French oak. Intense ruby-crimson colour. A lifted, youthful nose of blackcurrant and raspberry coulis, red plums with a faint saltish note. A medium- bodied wine, moderate acidity with soft cushy tannins. 14% alc but it certainly doesn’t feel close, more like 12.5%. This is a wine for a mildly sunny afternoon, with chicken caesar salad with cayenne mayo. Lingering plum and dark berry flavours, this wine needs food with chilli spice as a final kicker. Drink now.

  • Sep 18, 2013 at 5:33pm

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 18, 2013 at 5:32pm
    AUD$86/500ml. It is produced with 95% Malvasia white grapes and 5% Corinto black grapes, withered partly on the plant and exposed to sunlight on traditional long racks of reeds (known as cannizzi) for about 15 days after the vintage. Once the stalks are removed, the grapes are gently pressed and the must obtained is fermented, stabilized and matured for an 8 month period. A wine that simply must be served chilled (~12-15ºC). A clear amber gold colour. An intense aroma of ripe apricot syrup, bees wax and gum honey. A sweet lush wine, interesting subtle flavours presenting as layers of mandarin, orange blossom and baked apricot with a sprinkle of cinnamon. Drink now – 2018. This is one of the rare occasions I’ve come across Malvasia bianca, a Mediterranean variety from the same family of the Malvasia used to make Madeiran Malmsey. Malsavia is used to make white wine, dessert wines and fortified wines in countries such as Italy, Croatia, Spain, Madeira and in some regions of the Californian coast. Each region has its own indigenous varietals, so there must be a huge assortment of wine styles to try. It’s a real shame that this grape is unlikely to be the sole focus of any tasting event.

  • Sep 18, 2013 at 5:30pm

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 18, 2013 at 5:29pm
    AUD$18. For those who didn’t know, the Running With Bulls label comes from the Yalumba stable. This 2011 Vermentino will be the last of its kind, with the fruit sourced from across the Barossa Valley, Adelaide Hills and Langhorne Creek likely to find their way into the Yalumba Y series. The fruit is crushed then left to be fermented by wild yeasts. Stirring of the lees over a period of 6 months adds to the weight and complexity. Youthful aromas, slightly grassy, rich lime blossom, with jasmine florals at the back. Full-bodied white wine with sweeping racy acids. Lovely weight, the moderate mouthfeel comes from the lees stirring. Layers of lime flavours, white peach and pear-like lignin. Drink now – 2015. This works really well with grilled seafood (I had bbq’d prawns and char-grilled capsicum), marinara pizza or salty hard cheese.

  • Sep 18, 2013 at 5:26pm

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 18, 2013 at 5:25pm
    AUD$24. This wine has a clear, light straw-golden colour. Aromatically, one could be fooled into thinking it was a Chardonnay. It has aromas of lemon/lime citrus, raw cashew nut and strikingly fresh minerality. The latter is more prominent compared to typical Chardonnays, and of course there is the absence of any oak influence. Rich flavours of lemon fruit, preserved lemon flesh and a slight bitterness of rind on the finish. A high level of searing acidity that lifts the profile of the wine and makes you widen your eyes. The mouthfeel mellows out toward the end with a cushy steel feel on the front palate. 12.5% alc. Have with a grilled meaty fish fillet. Drink now.

  • Sep 18, 2013 at 5:22pm

    Previously available for $0.00

    Terence Pang's Review:
    Added Sep 18, 2013 at 5:22pm
    AUD$17. The initial pressings are made to obtain free run juice that has minimal contact with skins. That ensures that the phenolics are kept on the low-side. Clear, faint yellow colour. 13% alc, slightly higher for a white, but Verdelho is a grape with higher sugar levels. Fresh mature aromas of passionfruit, oxidised Fuji apple, crushed dill, and I get an additional sense of chalky water. A medium-bodied white wine, don’t be fooled by the initial sensation of bitey acidity, which dissipates rather quickly. Flavours of lemon pulp and acidic apple. Have this with a salmon and cream cheese bagel, or oysters kilpatrick. Drink now.

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